French Beans/Mange Tout With Hazelnut and Orange-By Ottolenghi
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt and pepper
- 400g french beans
- 400g mangetout
- 70g un-skinned hazelnuts
- 1 orange
- 20g chives
- 1 garlic clove crushed
- 3tbsp olive oil
- 2 tbsp hazelnut oil
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 12.2800954861111 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
- Preheat oven to 350F. - Trim the stalks of the french beans and the mangetout keeping both separate. Boil water in a large pan. A large pan will preserve the color of the french beans. - Blanch the french beans for 4 mins. Then take out and put in a dish full of ice cold water. Take the mangetout and boil 1 min. Place the mange tout in iced water too. - While the beans are cooking, scatter the hazelnuts in a large roasting tray and roast for 10mins. Leave until cool enough to handle, then rub them in a clean tea-towel to get rid of most of the skin. Chop the nuts up roughly. - Make the dressing and mix all the ingredients . I used a zester for the orange. Place the french beans and mangetout in a large serving bowl and mix in the dressing. I did this about an hour before the guests came for dinner and it was perfect. Serve at room temperature. The next day I used the left overs with farro.
